Sweet, delicious, and creamy with the perfect amount of tartness, this homemade passion fruit curd is a lovely addition to a number of recipes. Add a spoonful into your yogurt and granola, mix into your buttercream, use in a layer cake or fill macaron shells for the ultimate treat!
Jump to:
- What are passion fruits?
- Where can I buy passion fruit?
- How to tell if a passion fruit is ripe
- Processing Passion Fruit & Storing
- How do you eat passion fruit curd?
- Ingredients You'll Need for making Passion fruit Curd
- How to make homemade passion fruit Curd
- Tips & Tricks for Making passion fruit curd
- Storing passion fruit curd
- Here are some other tropical recipes to try!
- Homemade Passion Fruit Curd
What are passion fruits?
Passion fruit is a tropical fruit that is grown all over the world! It has a hard, colorful rind and juicy, seed-filled center. The most common varieties have a purple or yellow skin!
Where can I buy passion fruit?
Most grocery stores will have a "tropical fruit" section in the back portion of the produce area. This is where you'll find a number of interesting fruits, passion fruits included! I purchased my passion fruits from a local grower in California I love named Rincon Tropics - they deliver a box of passion fruit right to your doorstep if you're interested in making an extra-large batch of curd!
How to tell if a passion fruit is ripe
Passion fruit is considered ripe when the skin appears wrinkly and turns a dark purple or dark yellowy-red in color.
Processing Passion Fruit & Storing
After purchasing your passion fruit you'll start the process of making passion fruit puree, slice them each in half and scoop out the pulp. Slice the passion fruits in half and scoop out the pulp. Add the passion fruit pulp to a blender or food processor and pulse 1-2 times - this helps to separate the seeds. Make sure you don't process the pulp too much, otherwise the seeds will start to break down which we don't want. Then, simply strain the pulp through a fine-mesh sieve to remove the seeds using a spatula to help press the puree through the sieve.
Once you've processed the passion fruits, place the puree in the fridge for up to a week, or freeze the puree to use at a later date!
How do you eat passion fruit curd?
There are a number of ways to use homemade passion fruit curd! Here are a couple of ideas to get you started:
- Spread on top of pound cake
- Use as a filling for layer cakes
- Add to your ice cream
- Spoon on top of pavlova
- Add to your yogurt and granola bowl
- Use as a macaron filling
Ingredients You'll Need for making Passion fruit Curd
- Passion fruit puree
- Egg Yolks
- Granulated Sugar
- Sea Salt
- Unsalted Butter
How to make homemade passion fruit Curd
Here's how to make your own passion fruit curd - for additional help take a look at the step-by-step instructions above and below!
- Slice the passionfruits in half and scoop out the pulp. Add the passionfruit pulp to a blender or food processor and pulse 3-5 times - this helps to separate the seeds. Then, strain the pulp through a fine sieve to remove the seeds using a spatula to help.
- Add the egg yolks and sugar into a bowl and whisk together for a minute or two. You'll notice that the two ingredients will start lightening in color, creating a light, pale yellow. Then, add salt and passionfruit puree mixing to combine.
- Add mixed ingredients into a saucepan, and whisk while cooking on medium until thickened and starts to boil. This should take about 5-7 minutes total.
- Strain the curd through your fine-mesh sieve into a bowl and add your unsalted butter, mixing with a spatula until melted and combined.
- Pour curd into a container and press a sheet of plastic wrap onto the surface of the curd. Place in the fridge until chilled before using - this should take about 2-3 hours to cool completely.
Tips & Tricks for Making passion fruit curd
You can also test whether your curd is ready to be removed from the heat by using a cold plate! To do this, add a small plate to the freezer and place a spoonful of cooked curd on the plate. If the curd sets within one minute on the cold plate you’re finished! If not, you’ll need to continue cooking a bit longer.
Your passion fruit curd may become lumpy because it hasn't been continuously stirred or the eggs have cooked slightly. If there are only a few lumps in the curd, you can sieve them out, but it's best to cook the card at medium to low heat and stir consistently so that it does not overcook.
Straining the curd after cooking ensures that you will have an incredibly silky and smooth texture to your curd! I would highly recommend taking a few extra moments to strain the curd - I promise it's worth it!
You certainly can! Instead of passion fruit puree, you can try using lime, orange, or grapefruit juice.
Storing passion fruit curd
Store the passion fruit curd in an airtight container in your fridge for up to 4 weeks. Take them out and use them as needed; if it gets close to the 4-week mark, you can transfer the jars to the freezer.
Here are some other tropical recipes to try!
As always, I love seeing your creations and hearing from you! If you try this passion fruit curd, please leave a review or share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter!
Homemade Passion Fruit Curd
Equipment
- Paring Knife
- Spoon
- Blender or Food Processor
- Fine Mesh Sieve
- Bowls
- Saucepan
- Whisk
- Spatula
- Plastic Wrap
- Air Tight Container
Ingredients
- ½ cup (135 g) Passion Fruit Puree, about 8 passion fruits
- 4 (72 g) Egg Yolks
- ⅔ cup (135 g) Granulated Sugar
- ¼ teaspoon Sea Salt
- ⅔ cup (150 g) Unsalted Butter , room temperature
Instructions
- Slice the passion fruits in half and scoop out the pulp½ cup Passion Fruit Puree
- Add the passion fruit pulp to a blender or food processor and pulse 1-2 times - this helps to separate the seeds. Make sure you don't process the pulp too much, otherwise the seeds will start to break down which we don't want.
- Then, strain the pulp through a fine sieve to remove the seeds using a spatula to help.
- Add the egg yolks and sugar into a bowl and whisk together for a minute or two. You'll notice that the two ingredients will start lightening in color, creating a light, pale yellow. Then, add salt and passion fruit puree mixing to combine.4 Egg Yolks, ⅔ cup Granulated Sugar, ¼ teaspoon Sea Salt
- Add mixed ingredients into a saucepan, and whisk while cooking on medium until thickened and starts to boil. This should take about 5-7 minutes total.
- Strain the curd through your fine-mesh sieve into a bowl and add your unsalted butter, mixing with a spatula until melted and combined.⅔ cup Unsalted Butter
- Pour curd into a container and press a sheet of plastic wrap onto the surface of the curd. Place in the fridge until chilled before using - this should take about 2-3 hours to cool completely.
Video
Notes
- When do I know when to stop cooking the curd? You can test whether your curd is ready to be removed from the heat by using a cold plate! To do this, add a small plate to the freezer and place a spoonful of cooked curd on the plate. If the curd sets within one minute on the cold plate you’re finished! If not, you’ll need to continue cooking a bit longer.
- Why is my passion fruit curd lumpy? Your passion fruit curd may become lumpy because it hasn't been continuously stirred or the eggs have cooked slightly. If there are only a few lumps in the curd, you can sieve them out, but it's best to cook the card at medium to low heat and stir consistently so that it does not overcook.
- Do I need to strain my Passion Fruit Curd? Straining the curd after cooking ensures that you will have an incredibly silky and smooth texture to your curd! I would highly recommend taking a few extra moments to strain the curd - I promise it's worth it!
- Can I make curd with other fruits? You certainly can! Instead of passion fruit puree, you can try using lime, orange, or grapefruit juice.
- How do I store my passion fruit curd? Store the passion fruit curd in an airtight container in your fridge for up to 4 weeks. Take them out and use them as needed; if it gets close to the 4-week mark, you can transfer the jars to the freezer.
Saras Maharaj
Can I make tomatillos curd tarts
Emily
Sadly, I haven't tested that recipe so I wouldn't be able to say!